Watercress radish salsa. Roasted tomatoes and serranos, watercress, and sliced radishes.
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Watercress and Radish Salsa

Cook Time 15 minutes
Total Time 15 minutes
Servings 4 servings
Author Dora Stone


  • 3 Roma tomatoes, large
  • 4 Serrano peppers
  • 1 bunch Watercress, roughly chopped
  • 6 Red radishes, cut into matchsticks
  • 3 Mexican spring onions, white part only, chopped, cebollitas


  • Heat a griddle or cast iron pan to high heat. Place tomatoes and serrano peppers on griddle until they become soft and slightly blackened, about 5 min.
  • Flip peppers, tomatoes, and continue to char for another 5 minutes.
  • Remove ingredients from griddle and set aside.
  • Start grinding the peppers in the molcajete one at a time. Once the desired consistency is reached, add the tomatoes one by one and keep grinding. Set aside
  • If you do not have a molcajete you can use a blender or food processor. Simply place the charred tomatoes and peppers in the machine and pulse until the desired consistency is reached. Set aside.
  • Add radish, watercress, and spring onion to the tomato and serrano salsa. Season with salt and pepper.
  • Serve with avocado slices and warm tortillas.


Yields about 2 cups. Mexican spring onions are very different from scallions. They have a bulbous ending and a very long green stem. See ingredient picture above. Feel free to add more serranos if you want this to be spicier.